Tuesday, July 25, 2023

椰糖椰浆香发糕 Gula Melaka Huat Kueh

椰糖椰浆香发糕 Gula Melaka Huat Kueh


160g gula melaka, chopped

150g water

2 pieces pandan leaves

250g Blue Jacket Cake Flour

2 tsp baking powder

1/2 tsp baking soda

150g coconut milk

30g corn oil


1. Put gula melaka, water & pandan leaves together in a pot. Melt the gula melaka over medium heat. Sieve the mixture into a medium bowl. Add in coconut milk & whisk till combined

2. Sift flour, baking powder & soda into the bowl from (1). Whisk till smooth. Add in oil & whisk till combined. Sieve the batter & pour into prepared cupcake liners

3. Steam over high heat for 20mins

Tuesday, July 11, 2023

Crystal Sweet Potato Kuih 水晶番薯糕

Crystal Sweet Potato Kuih 水晶番薯糕


300g sago

170g fresh shredded coconut

40g coconut milk

140g fine sugar

200g purple sweet potato, chopped

200g yellow sweet potato, chopped

Oil to grease mould



1. Rinse sago a few times & soaked for 15mins. Drained & set aside

2. In a big bowl, mix sugar, coconut milk, shredded coconut & sweet potato together. Mix till combined. Add in sago & mixed till combined

3. Pour into a 8” greased mould & level it. Cover with aluminium foil & steamed for 1hr over high heat. Leave to cool before slice  

Monday, July 3, 2023



380g Blue Jacket Bread Flour
1/2 tsp instant yeast
290g water
40g olive oil
1 tsp salt

1.  Add water & yeast into a big rectangular lock & lock container. Use a spatula to mix till combined. Then add in oil & mix again till combined.
2. Pour in flour & salt. Use the spatula to mix till a rough sticky dough is formed. Set aside to proof for 45mins.
3. Wet both hands, do a stretch & fold of the dough from all 4 sides of the container. Then set aside for 30mins. Repeat the process for another 2x (last round proof for 45mins)
4. Sprinkle the table top with flour generously & remove the dough from the container. Divide into 4 portions. Placed on a tray lined with silpat mat & proof for 45mins.
5. Bake in a preheated oven @220C for 15mins.